Vegan Mediterranean Wraps

To make vegan tzatziki sauce it’s simply a question of combining any type of unsweetened plain vegan yogurt with grated cucumber, chopped dill, minced garlic and lemon juice. Since cucumbers have a lot of water, it’s a good idea to let it drain for a bit and squeeze out all that extra water so your sauce isn’t too thin.
While you leave your cucumber draining, chop up all the veggies for your Mediterranean wrap recipe. I used lettuce, tomatoes, red onion, the other half of the cucumber, green pepper and black olives.

INGREDIENTS

• 1 medium cucumber - $0.62
• ½ teaspoon plus a couple pinches of salt, divided - $0.02
• 1 medium tomato, diced - $0.14
• A quarter of a red onion, diced - $0.08
• A quarter of a green pepper, diced - $0.21
• 4 tablespoons chopped kalamata olives - $0.38
• 1 large jar (540 grams / 19 oz) chickpeas - $0.75
• 200 grams (7 oz) vegan yogurt (I used soy) - $2.50
• 2 tablespoons chopped fresh dill - $0.19
• 1 clove of garlic, minced - $0.04
• 1 tablespoon lemon juice - $0.24
• Pepper, to taste - $0.02
• 2 cups (112 grams) chopped lettuce - $0.33
• 4 large tortillas - $1.59

INSTRUCTIONS

1. Grate half the cucumber and sprinkle it with a pinch of salt. Place it in a strainer over a bowl and leave it to drain while you chop all your veggies. Also dice the other half of the cucumber. Combine the diced cucumber, tomato, red onion, green pepper, and black olives
2. Drain and rinse the chickpeas and put them in a bowl. Smash them with your hands or with a fork.
3. Squeeze as much water out of the grated cucumber as possible. In a bowl combine the grated cucumber, vegan yogurt, dill, garlic, lemon juice and a pinch of salt and pepper.
4. ........................
5. ..................................

for full instruction please see : thestingyvegan.com

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